Slow Cooker Doro Wot
A set-it-and-forget-it version that develops deep flavors without constant stirring.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 pounds Chicken thighs, bone-in and skinless
- 3 large Red onions, finely minced
- 1/4 cup Berbere spice blend
- 3 tablespoons Niter Kibbeh (spiced clarified butter) or Ghee
- 2 tablespoons Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1/2 cup Chicken broth
- 4 whole Hard-boiled eggs, peeled
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
Instructions
- 1
Place the finely minced onions in a dry skillet over medium heat and cook for 10 minutes until they soften and moisture evaporates.
- 2
Stir in the Niter Kibbeh (or ghee) and cook the onions for another 5 minutes until they turn golden brown.
- 3
Add the garlic, ginger, and Berbere spice to the skillet, stirring for 2 minutes until fragrant, then transfer the mixture to the slow cooker.
- 4
Place the chicken thighs into the slow cooker, coating them thoroughly with the spiced onion mixture.
- 5
Pour in the chicken broth and salt, then cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
- 6
About 30 minutes before serving, use a fork to gently poke small holes in the hard-boiled eggs and tuck them into the sauce.
- 7
Stir in the lemon juice and let the stew rest for 10 minutes to allow the flavors to meld.
- 8
Serve hot with Injera flatbread or over steamed rice.
Ratings & Reviews
No ratings yet
